Yield: Yields 40 rectangular cookies or 24 cookie wedges
Cardamom adds just a subtle intriguing note to classic shortbread.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Make Ahead Tips
Once the dough is pressed into the pan and cut, it can be wrapped and refrigerated for 1 day or frozen for up to 1 month. If freezing the dough, thaw it overnight in the refrigerator before baking.
Baked and cooled cookies can be layered between sheets of parchment or waxed paper in an airtight container and stored at room temperature for up to 4 days.
These are wonderful. I made them for my wedding as favors, and everyone raved about them. The cardamom adds just the right hint of spice to balance the shortbread. They are so easy to make and also freeze well.
Years ago I used to enjoy a wholewheat version of regular shortbread in England. I love this recipe because it works great with a couple of changes.......Substitute all the white flour for wholewheat.Substitute all the white powder sugar for brown, or even better muscovada.Add a handful or so of chopped pistachios.Yum! Yum!
Experience Paris like a local in this special episode of Moveable Feast with Fine Cooking. Host Pete Evans pays a visit to two culinary icons: chefs Patricia Wells and Guy…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?